Sticky Mushroom and Tofu Noodles (Vegan GF)

Sweet, rich-umami and sticky noodles with crispy golden tofu and lots of charred and fresh vegetables makes for a deliciously vegan, gluten-free and speedy midweek meal. These noodles are ready in 15 minutes and are such a crowd-pleaser.

Noodles are my go-to when I fancy lots of flavours, textures and colours but I am short on time. They cook in little to no time at all and are fuss-free but delicious – which is essential for any meal. This recipe for Sticky Mushroom and Tofu Noodles is one that I make pretty much every week, give or take a few different vegetables but the sauce is always the same as it is such a personal favourite. In fact, it was for this reason alone that I wanted to shoot these Sticky Mushroom and Tofu Noodles and write them up for my website. As much as I love spending time in the kitchen, I appreciate that sometimes we all want a quick and tasty option, and this is it for me. So, I hope you will love them too.

What goes into these vegan and gluten-free noodles? Let’s start with the sauce which is my favourite part. It’s rich in umami flavour, slightly sweet and sticky, slightly tangy and zesty and a little bit fiery, too.

• Sesame oil: this adds such a great nuttiness (even though it is a seed) to the sauce that really amplifies all the flavours involved. You could try another oil like walnut or pumpkin seed for a similar effect.
• Tamari soy sauce: if needed, make sure it is certified gluten-free and the better quality, the better flavour sauce. It adds so much richness and is a must.
• Mirin rice wine: this isn’t something I have always had in the cupboards, but now I do as it lasts for ages and is fairly inexpensive and you can find it in most supermarkets. It adds a light tang and freshness.
• Maple syrup: or a similar sticky sweet syrup to balance out the flavours and add texture to the sauce.
• Sriracha: this adds a gentle fiery heat to the noodles, or you could use some fresh chilli if you prefer.
• Garlic: fresh garlic is best of the flavour and intensity. If not, you could use garlic granules.
• Ginger: again, fresh is best as it adds so much flavour and fire but if you do not have any, you can resort to ground ginger. 
• Salt and pepper: it’s simple but season to taste for the best sauce.

Add all the sauce ingredients to a jar, secure the lid and give it all a good shake. That’s it. Now it’s time to prepare the rest of the Sticky Mushroom and Tofu Noodles.

• Cook the noodles: make sure they are gluten-free where needed. I love to use buckwheat soba noodles but udon are also so good. Any will work here.
• Pan-fry the tofu: or you could opt for tempeh, chickpeas or other beans like edamame work really well as the protein for the dish.
• Prepare the vegetables: I love to serve noodles with a mix of pan-fried and warm vegetables like the shiitake mushrooms and bok choy here, alongside some fresh cold vegetables like the grated carrot. You can use any vegetables you like: courgette, red pepper, cauliflower, fresh cucumber, aubergine… the list goes on.

As you can see, the method is simple and requries just a few ingreidnts and steps, as all the magic is in the sauce and the vegetables you choose. These Sticky Mushroom and Tofu Noodles are so packed with flavour, different textures, vibrant colours and flavours that you cannot help but smile while you eat them.

Whether you choose chopsticks or a fork and spoon, these noodles are great to make just for 1 or you can easily increase the recipe to cook for a whole family. You can store leftovers for the next day, too, to make lunchtime or dinner in 2-3 minutes by warming it all back up in a wok or frying pan.

If you are looking for more noodles and speedy dinners, how about my:

• Vegan “Drunken” Noodles
• Jackfruit and Sun-Dried Tomato Noodle Curry
• Peanut Chickpea and Cauliflower Curry
• Coconut and Chilli Banana Blossom Noodle Curry
• Miso Tahini Greens Stir Fry

Sticky Mushroom and Tofu Noodles (Vegan Gluten-Free)

• Servings: 2
• Time: 15 minutes
• Difficulty: easy
• Print

Sweet, rich-umami and sticky noodles with crispy golden tofu and lots of charred and fresh vegetables makes for a deliciously vegan, gluten-free and speedy midweek meal. These noodles are ready in 15 minutes and are such a crowd-pleaser.

Ingredients

Noodle Bowls:
• 200g extra firm tofu, sliced into 8 squares
• 2 portions noodles
• 2 small bok choy, halved
• 100g shiitake or other mushrooms
• 1 carrot, grated/shredded
• Oil, for frying
Sticky Sauce:
• 1 tbsp sesame oil
• 2 tbsp Tamari soy sauce
• 1 tbsp mirin rice wine
• 1 tbsp maple syrup
• 1 tsp sriracha
• 2 garlic cloves, crushed
• 1-inch piece ginger, peeled and grated
• Salt and pepper, to taste
To serve: herbs, spring onion, sesame seeds, chilli flakes

Directions

1. Make the sauce by adding all the ingredients to a small jar, place the lid on and shake to mix. Season with salt and pepper.
2. Heat a wok or large non-stick pan with your oil of choice and add the tofu squares. Cook until golden brown on all sides, flipping over as needed. Once cooked, add 1-2 tbsp of the sauce and allow to bubble and coat the tofu for a few minutes. Remove from the pan and keep warm in a covered bowl/plate.
3. Now add a splash more oil to the wok/frying pan and add the bok choy and mushrooms. Fry for a few minutes until tender and charring. Now add 2 tbsp of the sauce and allow to cook for a few minutes to coat the vegetables.
4. Meanwhile cook the noodles according to packet instructions and drain. (If needed, store them in a bowl of cold water to prevent them from sticking and then drain).
5. Either add the noodles to the frying pan with the rest of the sauce and toss it all together and then serve in bowls topped with the sticky tofu, carrot and extra accompaniments. Or, divide the noodles between two bowls, top with all the vegetables, tofu and accompaniments and pour over the remaining sauce.

I look forward to hearing what you think of these Sticky Mushroom and Tofu Noodles so please leet me know in the comments below. If you make these noodles, please tag me, too, I love seeing them. I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With sticky noodle love x